Pastry Blog & News
Under the banner of Mexipan and with the support of Club Vatel in Mexico, the final of the Copa Maya 2014 will be held on the 28th and 29th of August. It is an international competition, organised by Valrhona in
Mochi and churro mass are the new travelling companions for ice cream in a range of original presentation formats in New York and Los Angeles. The Mochi ice cream of Mochidoki and the churro ice cream sandwiches of Churro Borough are two of the products which have attracted most media attention in the last few weeks in the U.S.A.
Over three days, chefs will visit the nut plantation of La Morella Nuts, attend conferences and enjoy gastronomic dinners.
Three well-known ice cream makers with very different approaches are currently in France, due to the launch of their books, which feature their favourite recipes and their style of working. With the intention of creating a brand, the three books were brought together for publication: the emerging talents in Parisian ice cream making such as Glaces Glazed and It Mylk, alongside the renowned La Martinière, from l’île de Ré.
With the arrival of spring and summer, some of the most oustanding pastry chefs in the French tradition are focusing on ice cream. Pierre Hermé, Christophe Michalak, Ladurée and Oberweis are among those who have launched new products in this sector. With the exception of Ladurée, this year the new ice cream products are more or less inspired by their own cake creations or by the classics of the pastry maestros.
Eric Ortuño continues to head up one of the most informal venues for desserts and sweets in Barcelona, at the La Seca Terrace. The re-opening of this space places great value in the fusion of two concepts – the most prestigious pastries from Patisserie Hofmann and his ice cream creations, filled with fun surprises.
First they formed the Italian squad through a national playoff, then they publicised the basic rules of participation for any combination of national squads to register over the coming months. A new world championship comes on stage.
The great Recipe Book of Artesan Ice Cream serves up 16 recipes for white, dark and milk chocolate ice cream for today’s professional. With these recipes, a whole world of possibilities opens up for those who want to expand the range of chocolate ice creams that they offer, to test new combinations and to work with different coatings and cocoa powder.